Description
This Strawberry Swirl Cheesecake features a crunchy vanilla wafer crust and a creamy, smooth cream cheese filling swirled with a luscious homemade strawberry sauce. Baked in a water bath to ensure a velvety texture, this elegant dessert is perfect for special occasions or a delightful treat any time.
Ingredients
Crust
- 3 cups vanilla wafers (whole, crushed into fine crumbs)
- 2 tablespoons granulated sugar
- 6 tablespoons salted butter (melted)
Filling
- 3 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup plain Greek yogurt (room temperature)
- 1 tablespoon pure vanilla extract (or vanilla bean paste)
- 4 large eggs (room temperature)
Strawberry Swirl
- 1 (21-ounce) can strawberry pie filling
- 2 tablespoons lemon juice
Instructions
- Preheat the Oven & Prepare the Pan: Preheat your oven to 325°F (163°C). Secure the base of a 9-inch springform pan and wrap the outside bottom and sides with aluminum foil or place the pan inside an oven-safe baking bag to prevent water from leaking during the water bath baking.
- Make the Crust: Pulse vanilla wafers and sugar in a food processor until finely ground (1–2 minutes). Add melted butter and pulse until the mixture resembles wet sand and holds together when pressed.
- Press & Bake the Crust: Firmly press the crust mixture evenly into the bottom of the prepared springform pan using the bottom of a measuring cup or glass. Bake for 12–15 minutes until lightly golden, then remove and cool while preparing the filling.
- Make the Cheesecake Filling: Beat cream cheese and sugar on medium-high speed for about 2 minutes until smooth and fluffy. Reduce speed to low and mix in Greek yogurt and vanilla extract until just smooth. Add eggs one at a time, mixing on low speed after each addition just until incorporated, scraping down bowl sides as needed.
- Prepare the Strawberry Swirl: Blend strawberry pie filling and lemon juice in a blender or food processor for about 2 minutes until smooth and pourable.
- Assemble the Cheesecake: Pour half the filling into the crust and tap gently to release air bubbles. Dot five spoonfuls of strawberry mixture evenly across the surface. Pour remaining filling over, tap again, and dot with five more spoonfuls of strawberry mixture. Swirl gently with a toothpick or knife to create a marbled effect.
- Prepare the Water Bath: Place a lint-free towel in a large roasting pan and set the springform pan on it. Pour hot or boiling water into the roasting pan until it reaches halfway up the sides of the springform pan, stabilizing the cheesecake and ensuring even baking.
- Bake the Cheesecake: Bake for 90–100 minutes until the center reaches 150°F (65°C) on an instant-read thermometer. The center should wobble slightly while edges appear set. Tent loosely with foil if the top browns too quickly.
- Cool in Stages: Turn off the oven and crack the door open. Let cheesecake cool inside for 1 hour. Remove from water bath and cool at room temperature for another hour. Cover with plastic wrap and refrigerate at least 4 hours or overnight before slicing.
- Serve: Remove the springform ring, slice cleanly, and serve with extra strawberry sauce if desired.
Notes
- Using room temperature ingredients helps create a smooth cheesecake batter without lumps.
- Wrapping the springform pan securely helps prevent water from leaking into the crust during baking.
- The water bath ensures gentle, even heat to avoid cracks on the cheesecake surface.
- Allow the cheesecake to chill thoroughly for best texture and flavor.
- For a fresher taste, swirl in homemade strawberry puree instead of canned pie filling if preferred.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
